Silky Chocolate Ganache – Fructose Free



Sometimes it’s all in the finishing touches, isn’t it?  The artwork on the wall.  The gravy on the mashed potatoes.  The handbag and shoes with the outfit.  The cherry on top.  The icing on the cake.  The silky fructose free chocolate ganache drizzled liberally over the (nearly anything), dripping artistically down the sides.  Oozing slowly onto the plate beneath, into delightful little pools (that just beg for a finger to swipe through and be sampled).  Taking (whatever it is) straight from ‘rather good’ to ‘utterly amaaazing’.   


Chocolate is a tricky business in the fructose free world.  So far anyway, I’ve not tried any fructose free bar style chocolate that I’d be ready to rave over.  I do compromise sometimes, and have a little 85% cocoa chocolate… the sugar content click here isn’t too alarming (if a person can keep the portion size under control!).  But Chocolate Lovers rejoice!  There is nil, zero, zip fructose content in this ganache!  And it is a decadent addition to nearly anything you can think of… (ok, maybe keep it off the meatloaf). 


This recipe has been in the works for awhile, and I haven’t perfected it’s good friend, the mud cake, to my fussy standards yet, but it’s quite delectable on top of my brownies!  As seen modelling ganache in the photos here…  And these photos also demonstrate that it’s hard to wait for the ganache to cool and thicken.  Mind you, that aspect does leave a golden opportunity for secretly mopping up the mess that’s left on the plate when nobody is looking.










Chocolate Ganache - Fructose Free
Rich and smooth fructose free chocolate ganache
  1. 1/2 cup unsalted butter
  2. 1/2 cup cocoa powder (good quality)
  3. 1/2 cup dextrose
  4. 1/2 cup cream (pure or thickened)
  5. 1/4 tsp pure non-bitter stevia powder (try less and add more to taste if you like).
  1. 1. Melt butter in small saucepan. Add cocoa powder. Stir until very smooth.
  2. 2. Add dextrose and stevia. Heat, stirring, until dextrose dissolves.
  3. 3. Add cream. Stir until very smooth.
  4. 4. Allow the ganache to cool until thick (pop it in the fridge for awhile to speed this up).
  5. 5. Pour over anything that calls for chocolate enhancement.
  1. If you use a thermomix, just melt butter, then throw everything else in together, and mix on speed 4, temp 100 till dextrose is dissolved.
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